So, the last recipe that I’ll be posting from our belated Chinese New Year dinner is the simplest. As I was writing my articles last week, I thought about the order in which I should publish them. I’m glad that I had a moment of clarity and considered how hectic Mondays can be and saved the shortest recipe for last.

Mondays are busy due to the nature of my job, but this Monday is extra busy. First, it is February break, which means that I have a 12 and 13 year old hanging around the house, and although they understand that I work from home, there are more interruptions than when they’re at school. Second, our daughter turned 12 on Saturday, and tonight was deemed the best night to host her party. So, that means juggling my schedule in order to help facilitate the party. Not that 12 year olds want to play party games, but my presence is desired when it is time to drive to the bowling alley, purchase pizza, and make the chocolate fondue.

This recipe fits this day well. It’s a quick recipe to type and also a quick recipe to make. In fact, it would have been a great choice for tonight, but we just had it last week. Tonight, once bowling, pizza, and fondue are done, my husband and I will sit down for a simple, yet tasty, dinner of cheeses, crackers, fruit, and sausage. Enough sustenance to quell any hunger pangs but a dinner that requires almost no work. Perfect!

Egg Drop Soup

2014-11-28 21:48:26

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Ingredients

4 cups chicken broth

2 eggs, beaten

3 scallions, diced

salt & pepper

Instructions

Heat chicken broth to boiling in a medium pot.

While stirring the broth continuously, add the eggs in a SLOW, steady stream.

Season with salt and pepper to taste.

Add scallions, stir, and serve immediately.

Notes

*It is important that you stir continuously while adding the eggs, so that you don’t end up with a big egg “blob”.